April 26, 2013

Veg Manchurian (Without Ajinomoto)

I love the way Indo-Chinese food is made, first due to the taste it imparts and secondly one can sneak in many vegetables in it and knowing this too it is eaten happily by children's and fussy adults. 


I mentioned Indo-Chinese (Indian Chinese Cuisine) as it is the adaptation of Chinese Seasoning and cooking techniques to Indian tastes though many are vegetarian dishes. The Desi Chinese cuisine is said to have been developed by small Chinese community that has lived in Kolkata for over a century. Chinese food is now an integral part of the Indian culinary scene. (Source Wikipedia)

There are two different variants of making this Manchurian, dry or with gravy. The dry ones are generally used as starters and the gravy along side the fried rice. Both are prepared using basic vegetables like cabbage, carrots, capsicum, spring onions, garlic. The vegetables can be finely chopped in a food processor or simply using knife or grated. All purpose flour is added to bind everything and then it is fried and lastly it is stir fried in soya sauce and red chilli sauce. Many recipes call for use of MSG (Monosodium gluatomate) to increase taste profile, I avoid it or never felt the need to add it. I also prepare this without onions and garlic for my parents. Will someday post the recipe of it too. 



I have made many tries for this when I started cooking this. Earlier as a beginner I use to add water. But that was wrong. Water is not needed in this at all. Water released from the vegetables is enough to bind it. I even add a tablespoon of cornflour to the mix to make it more crispier.




So here goes the recipe:

Veg Manchurian

Veg Manchurian

Veg Manchurian

The post is updated to my old post on 25-May-2018 with more descriptive content and updated pictures.



Ingredients for Manchurian Balls

  • 1/4 cup Green Capsicum finely chopped (into small squares) 
  • 1/4 cup Mix of Yellow and Red Capsicum finely chopped (into small squares) 
  • 1/4 cup Green Onion leaves finely chopped (optional, I do not add when  making the no onion no garlic version )
  • 1/4 cup Carrot finely chopped 
  • 1/4 cup Cabbage Shredded   
  • 1/4 cup Green onion leaves (optional, I do not add when  making the no onion no garlic version )
  • 1/4 cup All purpose flour (Maida) (More may be required depending on the water content, but do not add too much or else the balls has a rubbery texture)
  • 1 tablespoon cornflour (For making it crispier)
  • 1 teaspoon Grated Ginger 
  • 1 teaspoon Grated Garlic (optional, I do not add when  making the no onion no garlic version )
  • Salt as per taste
  • Oil for frying

Note: List of vegetables is as per choice. But after a few try here and there I noticed this combination makes a perfect crisp Manchurian. 



Ingredients for Manchurian Gravy

  • 1/2 tablespoon Green Capsicum cut lenghtwise
  • 1/2 tablespoon Mix of Yellow and Red Capsicum cut lengthwise (optional)
  • 1/2 tablespoon Carrot cut lengthwise
  • 1/2 tablespoon Cabbage lengthwise
  • 1 tablespoon of green onion  Bulbs cut lengthwise (optional, I do not add when  making the no onion no garlic version )
  • 1/2 tablespoon of green onion leaves for garnishing (optional, I do not add when  making the no onion no garlic version )
  • 1 tablespoon cornflour 
  • 1  tablespoon Soya sauce
  • 1/2 tablespoon vinegar
  • 1 teaspoon Grated Ginger
  • 1 teaspoon Grated Garlic (optional, I do not add when  making the no onion no garlic version )
  • 1 Cup water
  • Salt as per taste
  • 1 tablespoon Oil 



Manchurian Balls Preparation

  1.  Mix all the ingredients together in a bowl.
  2. Make a thick dough by mixing and pressing all the vegetables in the flour. Do not add water. The vegetables will release water and make a firm dough.
  3. Divide the dough in equal sized balls around 1 inch in diameter.
  4. Deep fry the balls on medium heat until dark golden brown.
  5. Keep it aside until gravy is prepared. (This can be prepared 1/2-1 hour earlier also)



Gravy Preparation 

Note: Prepare the gravy just before serving else the balls will soak all the gravy and it will become too thick.
  1.  In a pan, take oil. Once hot add onion bulbs, garlic, ginger and saute until onion is translucent.
  2. Add the remaining vegetables and stir fry for 1-2 mins. 
  3. Add Soya sauce and vinegar. Now add the water and let it come to a boil.
  4. In another bowl mix cornflour in 2 tablespoons of cold water.
  5. Add the cornflour mixture (1 tablespoon cornflour in around 1/4 cup of water) in the gravy and let it come to a boil.
  6. Add the Manchurian balls and let it boil for 1 min and garnish with chopped green onion leaves.
  7. Serve Immediately.


Tips:


Add the manchurian balls in the last just before serving, as this will prevent all the gravy getting soaked in it..

For parties or potluck, you can prepare the balls days in advance and store them in freeze. I always keep a batch stored in freezer for emergency purposes.

      Prepare the gravy in advance without cornflour.

       Just before assembling heat the curry add the cornflour mixture and the balls and you are done.
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    April 25, 2013

    Bhatura (Without oil in dough or Baking pwd in dough)

    Bhatura....A dish which by default goes with chole. Soft and crunchy, yes I am saying both as it has to be soft and at the same time I like its top to be on the crunchier side. Serve this with chole and you do not need anything else. So here goes the recipe:





    Bhatura



    Bhatura









    Ingredients

    • 2 cups Maida (All purpose Flour )
    • 1/2 cup Yogurt  (Optional, but this makes it real soft and tasty. Earlier I use to skip this)
    • Salt as per taste
    • Oil for frying

    Preparation

    1. Prepare a dough by mixing Maida , yogurt and salt. The dough should not be stiff and not to soft.
    2. Let it rest for 2 hrs (Can make instant also let it just rest for 10 mins. I always make it instant)
    3. Heat sufficient oil for frying
    4. Divide the dough into equal sized balls.
    5. Roll out each ball into round or oval shape. Should be even all around else it will not puff up. 
    6. Fry the Bhaturas on high heat. While frying light press the Bhatura from mid-centre  to sides so that it gets puffed, with the back of your spoon.
    7. Enjoy it with Chole.


    Check out different types of Paratha's and Puri's by clicking here



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    April 4, 2013

    Home made Mawa (Khoya) from Milk

    Ingredients

    1 Ltr. Full Fat Milk

    Note

    You will require a heavy bottom pan completely clean with no food traces or else the milk will curdle. Eg: A heavy Kadai(Frying wok) or a non stick Kadai with good heavy base.

    Preparation


    1.  Add the milk into the pan  let it boil on a slow flame stirring occasionally.
    2.     Keep stirring in between once the milk starts boiling. (Slow flame only)
    3.     When malai (cream) starts to form start putting it on the edges of the pan swiftly.


    Home made Mawa

    4.     Keep stirring and putting the cream on the edges until no milk remains.






    5.     Let it cool.

    Your mawa is ready. It should make around 225-250 gms of mawa from a full fat milk.




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